Wine, Beer & Drinks
Total Page：16
File Type：pdf, Size：1020Kb
Load more
Recommended publications
-
Derogatory Discourses of Veganism and the Reproduction of Speciesism in UK 1 National Newspapers Bjos 1348 134..152
The British Journal of Sociology 2011 Volume 62 Issue 1 Vegaphobia: derogatory discourses of veganism and the reproduction of speciesism in UK 1 national newspapers bjos_1348 134..152 Matthew Cole and Karen Morgan Abstract This paper critically examines discourses of veganism in UK national newspapers in 2007. In setting parameters for what can and cannot easily be discussed, domi- nant discourses also help frame understanding. Discourses relating to veganism are therefore presented as contravening commonsense, because they fall outside readily understood meat-eating discourses. Newspapers tend to discredit veganism through ridicule, or as being difficult or impossible to maintain in practice. Vegans are variously stereotyped as ascetics, faddists, sentimentalists, or in some cases, hostile extremists. The overall effect is of a derogatory portrayal of vegans and veganism that we interpret as ‘vegaphobia’. We interpret derogatory discourses of veganism in UK national newspapers as evidence of the cultural reproduction of speciesism, through which veganism is dissociated from its connection with debates concerning nonhuman animals’ rights or liberation. This is problematic in three, interrelated, respects. First, it empirically misrepresents the experience of veganism, and thereby marginalizes vegans. Second, it perpetuates a moral injury to omnivorous readers who are not presented with the opportunity to understand veganism and the challenge to speciesism that it contains. Third, and most seri- ously, it obscures and thereby reproduces -
Coopers-Hawk-Main.Pdf
We passionately believe that food and wine hold the power to forge lasting connections, setting the table for a life well lived. We invite you to join us for an experience filled with memorable moments built upon food, wine, and friendship. Cheers! TIM MCENERY, FOUNDER & CEO COOPER’S HAWK WINERY & RESTAURANTS wine No Risk Policy: Ask for a taste before ordering a glass to challenge yourself to try something new! bin sparkling glass bottle bin rosé glass bottle 30 Cooper’s Hawk Lux Sparkling 10.00 37.99 39 Rosé 9.00 30.99 31 Sparkling Rosé 8.25 27.99 bin 32 Prosecco 8.25 27.99 red glass bottle 37 Blanc de Blanc 7.25 23.99 85 Pinot Noir 9.00 30.99 36 Moscato 7.25 23.99 87 Cooper’s Hawk Lux Pinot Noir 13.50 47.99 35 Almond 7.25 23.99 90 Barbera 9.00 30.99 33 Raspberry 7.25 23.99 97 Merlot 8.00 26.99 50 Scarletto Brachetto-Style Sparkling Red 7.50 24.99 96 Malbec 9.00 30.99 91 Cooper’s Hawk Red 7.25 23.99 bin white glass bottle A blend of Cabernet Sauvignon, Merlot, and Syrah 95 Old Vine Zin 8.25 27.99 78 Sauvignon Blanc 8.25 27.99 94 Cab Zin 71 Pinot Gris 7.75 25.99 9.00 30.99 92 Petite Sirah 70 Unoaked Chardonnay 7.75 25.99 8.00 26.99 99 Cabernet Sauvignon 79 Chardonnay 7.75 25.99 9.00 30.99 74 Cooper’s Hawk Lux 89 Cooper’s Hawk Lux Cabernet Sauvignon Chardonnay 12.00 37.99 12.50 43.99 84 Cooper’s Hawk Lux Meritage 76 Viognier 7.75 25.99 13.50 47.99 75 Cooper’s Hawk White 7.00 22.99 A blend of Pinot Gris and Riesling bin international 77 Riesling 8.00 26.99 41 Tempranillo Rioja, Spain 10.00 33.99 73 Gewürztraminer 7.75 25.99 40 Super Tuscan IGT Italy 9.75 32.99 72 Moscato 8.00 26.99 42 Shiraz Barossa Valley, Australia 11.25 38.99 WINEMAKER’S camille b r av e barrel reserve BY MASTER SOMMELIER, EMILY WINES Handcrafted Bordeaux-style blend from a collection Inspired by the fierce and fearless, this California blend of barrels selected by the winemaker, Rob Warren. -
Soy Products As Healthy and Functional Foods
Middle-East Journal of Scientific Research 7 (1): 71-80, 2011 ISSN 1990-9233 © IDOSI Publications, 2011 Soy Products as Healthy and Functional Foods Hossein Jooyandeh Department of Food Science and Technology, Ramin Agricultural and Natural Resources University, Mollasani, Khuzestan, Iran Abstract: Over the recent decades, researchers have documented the health benefits of soy protein, especially for those who take soy protein daily. Soy products offer a considerable appeal for a growing segment of consumers with certain dietary and health concerns. It is quite evident that soy products do reduce the risks of developing various age-related chronic diseases and epidemiologic data strongly suggest that populations that regularly consume soy products have reduced incidence and prevalence of the aforementioned age-related conditions and diseases than populations that eat very little soy. The subject of what specific components is responsible for the plethora of reported health benefits of soybean remains a strong controversial issue, as the scientific community continues to understand what component(s) in soy is /are responsible for its health benefits. Soy constituents’ benefits mostly relate to the reduction of cholesterol levels and menopause symptoms and the reduction of the risk for several chronic diseases such as cancer, heart disease and osteoporosis. A variety of soy products are available on the market with different flavors and textures and a low-fat, nutritionally balanced diet can be developed from them. This article summarized the beneficial health, nutritional and functional properties of the soy ingredients and intends to illustrate the most current knowledge with a consciousness to motivate further research to optimize their favorable effects. -
Thai-Topaz-2-Dinner-Menu-2015.Pdf
Starters Mussels (GF) Mussels, Thai chili paste, white wine, garlic, lemongrass, lime juice / 9 Miang Kai Minced chicken, lettuce leaves, fresh ginger, peanuts, lime wedges, Sriracha sauce / 8 Summer Roll (GF, V) Vegetables, herbs, vermicelli noodles, wrapped in rice paper, light peanut sauce / 5 Fried Spring Rolls Vegetable or Chicken, clear noodles, homemade dipping sauce / 5 Shrimp Parcel Seasoned shrimp, wonton wrapping, homemade dipping sauce / 6 Pot Stickers Steamed dumplings, pork and vegetable combination / 5 Crab Supreme (Fried Crab Rangoon) Cream cheese, imitation crabmeat, wonton wrapping, homemade dipping sauce / 5 Soups Tom Yum (Lowest spice level = 2 - GF) Spicy clear soup, lemongrass, lime leaves, lime juice, mushrooms, tomatoes in hot pot: Tofu/Chicken - 7, Shrimp - 9 Tom Kha (Lowest spice level = 2 – GF, V) Coconut milk, lemongrass, galangal, lime leaves, mushrooms, lime juice in hot pot: Tofu/Chicken – 7, Shrimp - 9 Egg Drop (GF) Egg, vegetables, black mushroom, fried garlic, cilantro, ground pepper / 4 Vegetable Soup (GF) Clear broth, carrots, cabbage, onions, celery / 3.5 GF = Gluten Friendly; V = Vegan Salads Thai Topaz House Salad (GF, V) Iceberg lettuce, cucumbers, tomatoes, basil in light, peanut dressing / 5 Spice Levels: 1 thru 5+ Thai Beef Salad (Yum Nua – GF) Mixed vegetables, fresh herbs in spicy, lime dressing / 10 Larb Pork (GF) Minced pork, crushed rice, ground chili, fish sauce, lime juice / 12 Spice Levels: 1 thru 5+ Thai Topaz Signature Dishes (Served with steamed Jasmine rice) Spicy Mango Delight Fresh -
Le Catalogue Des Vignes De La Collection Du Luxembourg À Paris En 1809, Recherches Sur L’Histoire Des Cépages, 10 Henri Galinié, Jeanne Yerre
Le catalogue des vignes de la collection du Luxembourg à Paris en 1809, Recherches sur l’histoire des cépages, 10 Henri Galinié, Jeanne Yerre To cite this version: Henri Galinié, Jeanne Yerre. Le catalogue des vignes de la collection du Luxembourg à Paris en 1809, Recherches sur l’histoire des cépages, 10. 2018. halshs-01962146 HAL Id: halshs-01962146 https://halshs.archives-ouvertes.fr/halshs-01962146 Preprint submitted on 20 Dec 2018 HAL is a multi-disciplinary open access L’archive ouverte pluridisciplinaire HAL, est archive for the deposit and dissemination of sci- destinée au dépôt et à la diffusion de documents entific research documents, whether they are pub- scientifiques de niveau recherche, publiés ou non, lished or not. The documents may come from émanant des établissements d’enseignement et de teaching and research institutions in France or recherche français ou étrangers, des laboratoires abroad, or from public or private research centers. publics ou privés. Le catalogue des vignes de la collection du Luxembourg à Paris en 1809 Henri Galinié et Jeanne Yerre Recherches sur l’histoire des cépages, 10 Mots-clés – ampélographie, cépage, nomenclature, collection du Luxembourg, France, Italie du nord Keywords – ampelography, vine varieties, grape names, Luxembourg repository, France, Northern Italy Résumé – Un catalogue de la collection des vignes du Luxembourg à Paris, alors en cours de constitution, fut imprimé en 1809. Très incomplet, ce catalogue fut enrichi manuellement dans les années qui suivirent. Un catalogue augmenté des additions manuscrites portées sur l’exemplaire de la bibliothèque d’Harvard et sur celui de la bibliothèque du Sénat à Paris est présenté ici. -
Wine Menu New 07.08.2020
Georgian Wine White Dry 2018 Chinebuli Qvevri Natural Monastris Nobati 15 / 68 2019 Manavi's Mtsvane Natural Monastris Nobati 15 / 68 2018 Tsolikouri Peradze Winery 12 / 55 2018 Chinuri Oak Peradze Winery 12 / 55 2019 Tsinandali Oak Sesiashvili 10 / 41 2015 Mtsvivani Kakhuri Oak Koncho & Co 100 2019 Chardonnay Dakishvili 60 2015 Rkatsiteli Archil's Wine 11 / 45 2018 Jananura Qvevri Lekso's Marani 65 2017 Mtsvane Marani Sachino 10 / 40 2017 Kisi Qvevri Makashvili Wine Celler 88 2018 Chitistvala Qvevri Vardzia Terraces 125 2018 Sauvignon Blanc Qvevri Life 55 2016 Mtsvivani Kakhuri Qvevri Koncho & Co 102 2018 Maghranuli Qvevri Lekso's Marani 65 2019 Gavazi Qvevri Sesiashvili 11 / 50 2017 Shvidi 7 Prince Ioane Bagrationi 60 2018 Rkatsiteli Qvevri Sominee 8 / 35 White Semi-Sweet 2018 Kisi Koncho & Co 9 / 38 Rose Dry 2017 Saperavi Koncho & Co 9 / 40 2018 Aladasturi Qvevri Life 75 Rose Semi-Sweet 2017 Muskati Koncho & Co 10 / 40 18% VAT is not included Georgian Wine Red Dry 2019 Aleksandrouli-Mujuretuli Natural Monastris Nobati 100 2018 Saperavi Natural Monastris Nobati 18 / 88 2016 Aleksandrouli Oak Koncho & Co 9 / 35 2018 Saperavi Marani Sachino 9 / 35 2019 Mukuzani Oak Sesiashvili 11 / 47 2018 Saperavi Qvevri Lekso's Marani 12 / 57 2017 Saperavi Archil's Wine 48 2015 Saperavi Qvevri Oak Binekhi Winery 85 2018 Saperavi Qvevri Oak Life 68 2013 Kvareli Special Reserve Oak Koncho & Co 160 2016 Ojaleshi Qvevri Oak Binekhi Winery 97 2014 Cabernet Qvevri Oak Binekhi Winery 85 2018 Otskhanuri Sapere Qvevri Oak Binekhi Winery 92 2018 Saperavi Qvevri -
Presents Laurent Cazottes Eau-De-Vies & Fruit Liqueurs
presentsSUMMER 2014 LAURENT CAZOTTES Eau-de-Vies & Fruit Liqueurs Nicolas Palazzi Michael Klein 646.247.2009 OFFICE 512.422.7030 [email protected] 119 Ingraham St, Suite 419 [email protected] Brooklyn NY 11237 Sean Kerby Chris Hiatt 917.635.4655 Caroline Etnier 718.594.0938 [email protected] 347.689.4414 [email protected] [email protected] Pameladevi Govinda Leonardo Comercio 646.326.4102 347.743.8713 [email protected] [email protected] LAURENT CAZOTTES ARTISAN DISTILLER Laurent Cazottes is a truly gifted man. Located in the Tarn departement of France - a 3hr drive south east from Bordeaux and about 70km north east from Toulouse - his tiny distillery produces what might very well be the most magnificent expressions of fruits liquor/sweet-wine and eau-de-vie. The man farms biodynamically 20 hectares (ha) divided as such: 3 hectares of vine dedicated to growing endemic grape variety: - 1.8 ha of Mauzac Rose - 0.5 ha of Prunelart - 0.7 ha of Folle Noire 2.5 ha of fruit trees: - 0.7 ha of Greengage - 1.3 ha of Pear trees - 0.5 ha of a field blend of fruit trees such as sour cherry trees, quince trees etc... 1.5 ha of truffle grove (and depending on the year, 5 ha of sunflowers and 4 ha of other cereals. The rest of the land is made of woods) The adventure started in 1967 when Laurent’s father started his one-man traveling distiller operation: while his dad had been growing some fruit trees for the family’s consumption, he made a living going from one village to the other, distilling the fruits small growers and families would have harvested from their garden. -
Determining Consumer Interest in Georgian Wines
DETERMINING CONSUMER INTEREST IN GEORGIAN WINES Presented to the Faculty of the Wine and Viticulture and Agribusiness Department California Polytechnic State University In Partial Fulfillment of the Requirements for the Degree Bachelor of Science by Julie Ann Inderbitzen May 2010 1 Abstract 2 This study was done in order to determine if there is a demand in California for wines originating in the Eastern European Country of Georgia. A survey was used in order to collect primary data from 100 respondents in two locations. The surveys were conducted in Pleasanton, CA and in San Luis Obispo, CA and were later analyzed using surveymonkey.com Microsoft Excel 2008. The data was analyzed using chi square tests, independent t-tests as well as observed frequencies and charts. The tests were used to determine demographic data about California wine consumers and to measure their interest in wines from Georgia. From the data collected, two groups were found in wine consumers. The first group was respondents under the age of 35, while the second group was those over the age of 35. The older age group was determined to be more interested in certain characteristics when purchasing wine, and was more likely to buy a wine from the country of Georgia. This study could be used by others to help understand the wine industry and consumer wants. For foreign import countries like Georgia this study may be very helpful in understanding how consumers in California choose wines and why they would be either likely or unlikely to purchase new and unique wines. TABLE OF CONTENTS Chapter Page 3 1. -
Let's Toast Vegetarian Dishes
Down Cellar BY JIM BRYANT Let’s Toast Vegetarian Dishes OR THOSE WHO HAVE KNOWN this the world. Because it is fairly difficult to grow well HOMAS BALSAMO T carnivore for a long time, it really is the in the United States, it is not so well known here. same guy writing this article. As I have It grows best in France, Spain and Australia, and is PHOTO: often told my wife and others over the used chiefly in wine blends, but if the vines are old, past four decades, if I could find more vegetarian it can be wonderful on its own. Unlike Cabernet dishes that would pair as well with wine as rata- Sauvignon and Merlot, which are easy to drink on touille does with Châteauneuf-du-Pape, I would their own or blended, Grenache is best consumed eat less meat. I’ve been searching, although not with food and is best when blended with Syrah or diligently, and without much luck. In all fairness, Carignan or some of the other 10 grape varietals this search probably can’t render many results, permitted in Châteauneuf-du-Pape. Other appela- anymore than carnivores looking for better meat tions in France that go well with my favorite veg- pairings than rack of lamb or steak au poivre and etarian food include Gigondas, Vacqueyras, Ras- classified Bordeaux can find better matches. teau, as well as Côtes-du-Rhône Villages. Another Barrington resident Jim Bryant Few can exist on ratatouille and Châteauneuf- great grape for such dishes is Tempranillo, grown is pursuing his passion and love of wine du-Pape alone, so let’s explore other great food mainly in Spain. -
Guide for Restaurants2-2 Layout 1
How to Feed a Vegan and Why Your Restaurant Should A Helpful Guide From Your Friendly Neighborhood Vegan VEGAN This publication brought to you by Vegan America America Making America Vegan Friendly! Vegan Options Give Your Restaurant a Competitive Edge! What is a vegan? And why should you, the owner or manager of a traditional restaurant, care? After all, you’re not a “health food” restaurant, so why would you offer vegan op- tions? To gain an edge on your competition, that’s why! Here is some food for thought. The Vegan Veto A vegan is a person who does not eat food containing animal ingredients - no meat, eggs, dairy products or honey. As you might imag- ine, these restrictions often make it difficult for vegans to find something satisfying to eat at restaurants that do not cater to vegetarians. In fact, all too often, vegans who visit a traditional restaurant when dining out with fam- ily and friends are in for a dull, unsatisfying “meal” of salad or steamed vegetables and they are therefore not likely to return. Although most people imagine that vegans subsist on a steady diet of vegetables and little else, the reality is that most vegans today enjoy vegan versions of many of the most popular foods in our culture. They do this by “veganizing” them, substituting non-animal based ingredients with vegan ingredients which serve the same purpose. For example, due to the wide array of meat and dairy analogs on the market today, including vegan cheese, vegan pepperoni and vegan sausage, vegans can enjoy a “meat-lover’s” pizza which looks the same, tastes the same, and satisfies the same as one made from animal-based ingredients. -
Agreement Between the European Community and the United States of America on Trade in Wine
L 87/2 EN Official Journal of the European Union 24.3.2006 AGREEMENT between the European Community and the United States of America on trade in wine The EUROPEAN COMMUNITY, hereafter ‘the Community’, and The UNITED STATES OF AMERICA, hereafter ‘the United States’, hereafter referred to jointly as ‘the Parties’, RECOGNISING that the Parties desire to establish closer links in the wine sector, DETERMINED to foster the development of trade in wine within the framework of increased mutual understanding, RESOLVED to provide a harmonious environment for addressing wine trade issues between the Parties, HAVE AGREED AS FOLLOWS: TITLE I INITIAL PROVISIONS Article 1 Objectives The objectives of this Agreement are: (a) to facilitate trade in wine between the Parties and to improve cooperation in the development and enhance the transparency of regulations affecting such trade; (b) to lay the foundation, as the first phase, for broad agreement on trade in wine between the Parties; and (c) to provide a framework for continued negotiations in the wine sector. Article 2 Definitions For the purposes of this Agreement: (a) ‘wine-making practice’ means a process, treatment, technique or material used to produce wine; (b) ‘COLA’ means a Certificate of Label Approval or a Certificate of Exemption from Label Approval that results from an approved Application for and Certification/Exemption of Label/Bottle Approval, as required under US federal laws and regulations and issued by the US Government that includes a set of all labels approved to be firmly affixed to a bottle of wine; 24.3.2006 EN Official Journal of the European Union L 87/3 (c) ‘originating’ when used in conjunction with the name of one of the Parties in respect of wine imported into the territory of the other Party means the wine has been produced in accordance with either Party’s laws, regulations and requirements from grapes wholly obtained in the territory of the Party concerned; (d) ‘WTO Agreement’ means the Marrakesh Agreement establishing the World Trade Organisation, done on 15 April 1994. -
"Saperavi Khashmi"
"SAPERAVI KHASHMI" NUMBER OF REGISTRATION: 975 DATE OF REGISTRATION: 06/04/2018 PRODUCT NAME FOR WHICH THE REGISTRATION OF THE APPELLATION OF ORIGIN IS REQUESTED: WINE 1. Name: "SAPERAVI KHASHMI" 2. Additional Signs 3. Type, Color and Main Requirements "SAPERAVI KHASHMI" – Red, dry wine. "SAPERAVI KHASHMI" – Shall meet the following requirements: Color – dark red having nuances corresponding to its age; Aroma and taste – perfect, microbiologically healthy, has body, velvet and harmonic, has sharp grade aroma; Actual volume alcohol content – no less than 12%; Received extract mass concentration – no less than 24 g/l; Sugar – no more than 4 g/l; Titrated acidity – no less than 5 g/l; Other characteristics shall correspond to the requirements established by the Legislation of Georgia. 4. Geographical Area and Zones of Production: The micro-zone Khashmi situates in viticulture subzone of Gare Kakheti, administrative distinct of Sagarejo, on the Southwestern slopes of the mountain range of Tsiv-Gombori, on the left bank of the river Iori, on the territory between the coordinates of the North latitude 41°43´ and the East longitude 45° 10´. The micro-zone Khashmi comprises the village Khashmi, and its area is 887 ha. 5. Vine Varieties: "SAPERAVI KHASHMI" shall be produced only with the grapes of vine variety Saperavi cultivated on the micro-zone Khashmi. 6. Vineyard Cultivation, Shape of Pruning and Care: The vineyards of micro-zone Khashmi for wine SAPERAVI KHASHMI production shall be cultivated on 730-800 m above sea level; Density between the rows in the vineyards – 1-2.5 m; Density between the vines in the row – 0.7-1.5 m; Height of stem – 70-90 cm; Shape of pruning – one-sided or Georgian two-sided, one-sided or two-sided cordon, and free.